Rena Patten Launches ‘Cooking with Kale’ at SumoSalad™ Green Label

28.07.15 Eat Blog SumoSalad

We were thrilled to host the Queen of Superfoods, Rena Patten, at our SumoSalad™ Green Label store in Sydney’s MLC Centre last Thursday to celebrate the launch of her latest cookbook, Cooking with Kale.

To mark the occasion, we sold signed & personalised copies of the new book, along with serving recipes from Cooking with Kale on the day.

If you’re curious to learn more about kale and how in can be incorporated into your cooking, we highly recommend Cooking with Kale. There are lots of great recipes which incorporate kale without necessarily featuring it prominently so even the non-believers can get involved!

Rena has been generous enough to allow us to republish her delicious Roasted Pumpkin & Sweet Potato Soup recipe below, which features in Cooking with Kale.

Rena Patten’s Roasted Pumpkin & Sweet Potato Soup


The combination of the roasted pumpkin, sweet potato and kale go really well together. A very hearty and satisfying soup, ideal to make for a cold winters night. A meal on its own especially if you add some croutons.

Serves 6-8



2¼ lb (1 kg) butternut squash, peeled and cut into small chunks
2¼ lb (1 kg) sweet potato (kumera), peeled and cut into small chunks
4–5 garlic cloves
Salt and freshly cracked black pepper
Extra virgin olive oil, plus 1 tablespoon extra
4–6 large stalks of kale
1 large onion, chopped
6 sprigs thyme
8 cups (3½ pints/2 litres) hot chicken or vegetable stock


Salt and freshly cracked black pepper
Sour cream or Greek (strained plain) yogurt, for garnish


Preheat the oven to 200°C/400°F/Gas mark 6. Line 2 baking sheets with non-stick baking or parchment paper.

Place the squash and potatoes in a single layer on the sheets with the unpeeled and whole garlic cloves. Season with salt and pepper, drizzle with a little extra virgin olive oil and toss well so that they are coated in the oil and seasoning.
Roast in the oven for about 20–30 minutes, or until tender and slightly charred.
Thoroughly wash the kale, remove and discard the thick lower part of the stalk, then chop the leaves very finely into longish strands. Set aside.
Heat the extra tablespoon of oil in a large pan and sauté the onion until soft. Stir in the thyme.
Squeeze the garlic out of its skin and add to the saucepan with the roasted vegetables. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for about 10 minutes.
Purée the soup, add the kale and bring back to the boil, reduce the heat, cover and simmer for 8–10 minutes, until the kale is cooked.
Serve with a dollop of sour cream or yogurt.

Note: This is quite a thick soup; if you find it too thick just add extra stock or water. For a vegan option, omit the yogurt and serve garnished with a drizzle of extra virgin olive oil.

cooking-with-kale-bookRecipe taken from ‘Cooking with Kale’ by Rena Patten.

Available for purchase from New Holland Books.


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